Description
The Ciliegia dell’Etna PDO refers to the fresh fruit belonging to the Prunus avium L. sweet cherry variety of the Rosaceae family, Mastrantonio (Donnantonio) ecotype.
Production Area
The production area of Ciliegia dell’Etna PDO is within almost all of the municipalities in the foothills of Mount Etna, in the Province of Catania, in the Sicily region.
Production Method
The established traditional cultivation systems take into consideration factors like the type of cherry cultivar, soil and climate. The trees can be grown using conventional, integrated or organic methods. The harvest is carried out by hand in June and July, when the fruit has ripened naturally, taking care to leave the stalk attached so as to avoid disease and rotting, which would compromise the organoleptic properties. Before packaging, which must take place within 12 hours of harvesting, the fruit must be stored in cool, shady places in order to avoid loss of quality. If they are not put on the market within 48 hours of harvesting, the fruit must be stored in refrigerated cells, at a temperature of between 18 and 20 °C.
Appearance and Flavour
Ciliegia dell’Etna PDO is distinguished by its bright red colour, medium to large size, and long stalk. The skin is crunchy and the pulp firm, with a sweet, pleasant and balanced flavour thanks to the combination of a medium to high sugar content and low level of acidity.
History
The cherry cultivation in this area has a secular tradition, based on the continuous efforts of the local farmers to transform the volcanic soil, known as sciare (a dialectal term from the Arab for ‘scorched earth’) into fertile land, through the use of local irrigation systems which make fertigation and deficit irrigation possible during the dry season of the long vegetative period. The production of this fruit has long been at the centre of an important economic sector made up of crafts and traditions, as also demonstrated by the festivals and events dedicated to it, in particular, the cherry and rose Festival in Macchia di Giarre that has taken place during the last week of June since 1950, and the Sant’Alfio cherry Festival, which takes place in Catania between the end of June and the beginning of July to celebrate the harvest of the Mastrantonio variety, with wonderful flowerbeds of flowers and fruit, mainly cherries, decorating the streets in the city centre.
Gastronomy
Ciliegia dell’Etna PDO can be kept in the refrigerator for several days, although care must be taken to remove any damaged fruit. Ciliegia dell’Etna DOP is eaten fresh and can also be used as an ingredient in jams, desserts and liqueurs. The use of Ciliegia dell’Etna PDO in savoury dishes is still limited to a few meat-based dishes, for example duck and beef.
Marketing
The product is marketed as Ciliegia dell’Etna PDO. The cherries are sold in the categories “Extra” and “First”, and must be packed in transparent, breathable containers of 500 g or 1 kg, with a height of no more than 12 cm, or in cardboard containers of 4 or 5 kg. The containers must only contain fruit of uniform size and ripeness. It is available in June and July.
Distinctive Features
Ciliegia dell’Etna PDO has a longer ripening time compared to other cherry varieties. This is due to the progressive increase in altitude above sea level of the cultivation areas around Mount Etna.
